Drain the artichokes, reserving 2 tablespoons of the marinade. Chop the artichokes. Combine the reserved marinade, artichokes, eggs, cottage cheese, onion, rosemary, thyme, basil and marjoram in a medium mixing bowl and mix well. Spoon into a greased 8 x 8-inch baking pan.
Bake for 30 minutes or until set and light brown. Cut into 1-inch squares.
Yield: 16 servings
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